Rack of Lamb (Dijon Herb)

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This rack of lamb with a Dijon herb crust will certainly shine at any holiday dinner. Plus, it's a lot easier to make than it looks! Watch the video below to see how I make this in my kitchen.

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: Australian, Greek, New Zealand

Keyword: Christmas Dinner Ideas, Easter dinner, Rack of lamb, rack of lamb recipe, roasted lamb

Servings: servings

Author: Lisa Bryan

Equipment

Heavy Duty Baking Sheets

Ingredients

For the lamb

2 rack of lamb frenched (8 ribs per rack)
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon ground black pepper

For the herb crust

¼ cup Dijon mustard
4 garlic cloves minced
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme leaves
2 tablespoons finely chopped fresh parsley
1 lemon zested

US - Metric

Instructions

Make the herb crust. In a small bowl, mix the mustard, garlic, rosemary, thyme, parsley and lemon zest. Set aside.
Season the lamb. Remove the lamb from the oven 30 minutes before cooking. Pat dry with paper towels. Preheat the oven to 425°F (220°C). Season both racks generously on all sides with salt and pepper.
Sear the lamb. Heat the oil in a large oven-safe skillet over medium-high heat and sear the lamb fat-side down for 2 to 3 minutes, until golden. Turn and sear the meat side for 1 to 2 minutes. Depending on the size of your skillet, you may have to sear in batches.
Coat the lamb. Brush the herb mixture evenly over the meat side of both racks (avoid the bones).
Roast the lamb. Arrange the lamb fat-side up in the skillet or on a baking sheet and roast for 18 to 22 minutes for medium-rare (125-130°F). If you'd like a more golden top, you can broil in the last 1 to 2 minutes of cooking.
Rest, slice and serve. Remove from the oven and let rest for 5 minutes. Slice between the bones into individual chops and serve immediately.

Video

Notes

When you're cooking, aim for 125 to 130°F (52 to 54°C) for medium-rare. It’ll climb a few degrees while it rests.
Note that this is not a crispy crust (as there are no breadcrumbs). It's a softer crust that's more of a flavor coating.
Storage tip: Once cooled, I'll store the lamb chops in an airtight container in the fridge for 3 to 4 days. I like reheating gently in an oven wrapped in foil, just until warmed through. You can also freeze cooked lamb chops for up to 3 months.

Nutrition